Creamy White Onion Soup Recipes

Steps:

• In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
• Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
• When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.

Steps:

• In a large skillet, cook onions in 3 tablespoons butter over medium-low heat until tender. Add the broth, bouillon and pepper; bring to a boil. Remove from the heat., In a large saucepan, melt the remaining butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add process cheese and onion mixture. Cook and stir until heated through and cheese is melted. Sprinkle with cheddar cheese and parsley.

Steps:

• For the white sauce: In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
• In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth or stock from can, chicken bouillon cubes, bay leaves, pepper, and stir until completely heated through.
• Add white sauce and Velveeta cheese to onion mixture. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 minute to 45 minutes.
• Serve with a garnish of shredded cheese(s), and a couple of slices of warm dark Russian Bread.

Steps:

• Melt butter in heavy large pot over medium heat.
• Add 9onions and saute until very tender and pale golden, about 25 minutes.
• Add garlic, and stir 1 minute.
• Add broth and potato and bring to boil.
• Reduce heat; cover and simmer until potato is very tender, about 25 minutes.
• Cool slightly.
• Working in batches, puree soup in blender.
• Return to pot.
• Stir in cream, sherry and thyme.
• Simmer about 10 minutes.
• Season with salt and pepper.
• Sprinkle with chives.